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Old 12-11-2007, 03:05 PM   #571
lynninpa

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Soupe a L'Oignon Gratinee

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Originally Posted by TyRy View Post
Thank you so much for posting this...can't wait to try it!
You are most welcome! Make sure to come back and let us know how it turned out, TyRy!
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Old 12-11-2007, 06:42 PM   #572
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I found this one playing around online:

Mickey Waffles

4 eggs, separated
1 cup milk
2 tsp baking powder
1/2 tsp salt (optional)
2 cups flour
1/4 cup butter or margarine, melted
1 tbsp sugar
1 tsp vanilla (optional)


Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder & salt, beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve.

For perfect Mickey waffles use the Mickey waffle maker.
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Old 12-11-2007, 08:55 PM   #573
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Originally Posted by disneymom2twins View Post
Mickey Waffles
Thank you for posting this Disney classic, disneymom2twins!
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Old 12-12-2007, 01:01 AM   #574
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Quote:
Originally Posted by deekaypee View Post
Has anyone else made this recipe?? I tried it, and it was not pretty. Okay, the bread turned out pretty, but bland and yeasty. (I remember looking at the recipe and thinking, "Whoa--that's a lot of yeast & liquid," but going ahead with it anyway.) I had a very similar experience to this post on a personal blog.

So I tried the following recipe, with my alterations noted in blue. In my second attempt, the bread is more noticeably a cardamom bread, and it's even more dense than the ones made from the "official" Disney recipe. DH liked it, said it was tasty. So the results were a better product, but not what I remember from Epcot. Of course, it's been years, so maybe I'm misremembering.

Still, I'd like to get it closer to Disney's because I'd like to surprise my DILs with a sample over the holidays; we travel to WDW in January & I thought making school bread would be a nice way to build anticipation.

SKOLEBRØD

Skolebrød
1 (.25 ounce) package active dry yeast

1 1/2 cups warm milk

1/3 cup butter, melted

4 cups whole wheat flour
[I used King Arthur]
1/2 cup sugar

2 teaspoons ground cardamom
[added 3 tsp.]
1 egg, beaten

Powder Sugar Glaze
1 cup sifted powdered sugar

2 tablespoons milk or water

1/2 teaspoon vanilla
Coconut

Pastry Cream
3 egg yolks

1/4 cup sugar

2 1/2 tablespoons cornstarch

1 cup milk

1 drop vanilla extract
[added 1/4 tsp. vanilla]
3 tablespoons unsalted butter
1 cup whipped cream

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
[It took much longer in my cold house, but it eventually rose appropriately.]

Divide the dough into twenty four equal pieces and form into rounds.
Place the rounds on to lightly greased baking sheets.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes.
[Again, it took much longer. These make smaller, bite-sized rolls, and I thought about making the bigger-sized rolls for comparison. In the end, I went with these directions because it's a much more manageable size for eating. There's not a lot of room for filling, though.]

Meanwhile, preheat oven to 475 degrees F (245 degrees C). Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. [I baked mine in a 375 degrees F oven for 12-14 minutes; even then the bottems were a little browner than the "official" recipe.]

Cool completely on wire racks. Spread glaze across top and then dip in coconut.

To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan.
Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly.
Remove from the heat and whisk in the butter.
Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold.
Place the cooled pastry cream into a pastry bag and fill the buns with cream. [I still needed to poke my finger in the top to fill the buns.]

(My pastry cream was a little too much like an almost-rubbery vanilla pudding, so I mixed it with a cup of whipped cream. It made too much filling, but the result was a smoother and lighter.)

Makes 24 servings. Optional fillings: vanilla pudding, french pastry cream

As I said, the end result on the second batch was far tastier than the results of the official recipe, but not quite right. I'm hoping someone else has tried to make school bread (or skolebrod) and can provide me with some insight.

Thanks for the thread, btw. I love it!
I've made a note to ask about this recipe while in Epcot. The one with the 2 pints of water, 3 ounces yeast and 2 pounds of flour is the one published in the Disney Kids Web site so you'd think it's the accurate version.
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Old 12-12-2007, 01:12 AM   #575
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Quote:
Originally Posted by lynninpa View Post
Tatania,
Thank you for more great recipes! Adding your tips is wonderful! Oh, and one more thing...can I come to your house for dinner? Please?!
If you're headed to Vancouver let me know and we'll cook up a Disney dinner. it would be fun to have a "Disney cooking" group and once a month try an all Disney menu.

Speaking of things tasting the way they do in WDW - I'm making the Canadian Cheddar Soup and the Creme Brulee Cheescake for a birthday dinner tomorrow night. I was too busy to post today and it's probably too late for an answer BUT I have 4 different versions of the soup recipe including 2 published - one in the Cooking With Mickey Book and the other in the Epcot Food and Wine book.
The F & W Festival cookbook version uses carrots and 3 cups milk to 1 cup stock while Cooking With Mickey has no carrots (or leeks as in another version) and 3 cups milk to 2 cups stock. I've not tried this soup so can anyone who's had it remember if it's more "brothy" or "milky" ? And does it have carrots or not? Cooking with Micky even leaves out the beer !!! and I KNOW that's in the recipe. Luckily other versions give amounts (though varying).
You'd think Disney would at least publish the recipes correctly *sigh*

The Cheescake looks great and the texture seems OK but won't know till tomorrow how it actually turned out.
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Old 12-12-2007, 11:14 AM   #576
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Quote:
Originally Posted by Tatania View Post
If you're headed to Vancouver let me know and we'll cook up a Disney dinner. it would be fun to have a "Disney cooking" group and once a month try an all Disney menu.

Speaking of things tasting the way they do in WDW - I'm making the Canadian Cheddar Soup and the Creme Brulee Cheescake for a birthday dinner tomorrow night. I was too busy to post today and it's probably too late for an answer BUT I have 4 different versions of the soup recipe including 2 published - one in the Cooking With Mickey Book and the other in the Epcot Food and Wine book.
The F & W Festival cookbook version uses carrots and 3 cups milk to 1 cup stock while Cooking With Mickey has no carrots (or leeks as in another version) and 3 cups milk to 2 cups stock. I've not tried this soup so can anyone who's had it remember if it's more "brothy" or "milky" ? And does it have carrots or not? Cooking with Micky even leaves out the beer !!! and I KNOW that's in the recipe. Luckily other versions give amounts (though varying).
You'd think Disney would at least publish the recipes correctly *sigh*

The Cheescake looks great and the texture seems OK but won't know till tomorrow how it actually turned out.
I am probably answering this too late for you, yet I definitely remember the Cheese Soup as being more "milky"( creamy)-definitely not "brothy." Do let us know how it comes out!
And thanks for the invite! A Disney Cooking "Club" would be great, wouldn't it? Want to relocate to New England, Tatania?! -Amy in RI (aka lynninpa )
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Old 12-12-2007, 11:37 AM   #577
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WPC: Garlic Smashed Potatoes

WPC: Garlic Smashed Potatoes

2 & 1/2 pounds baking potatoes, peeled & cut into chunks
Salt
8 Tbsp unsalted butter, cut into small pieces, room temp
1/2 cup heavy cream, brought just to a boil
1/2 cup pureed roasted garlic
Freshly ground white pepper
Freshly grated nutmeg
1 Tbsp chopped fresh parsley, for garnish

Cook the potatoes & garlic in lightly salted water until tender. Drain well. Mash potatoes through a food mill or with a potato masher into a bowl. In a small saucepan, heat butter and cream until butter is melted. Add salt, pepper & nutmeg. Blend all ingredients well. Sprinkle with parsley and serve immediately.
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Old 12-12-2007, 11:45 AM   #578
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Sugar Cookies from WDW Swan and Dolphin Resort

Christmas Sugar Cookies


Ingredients:
3½ Cups Sifted Flour
2½ Tsp. Baking Powder
½ Tsp. Salt
1½ Cubes Sweet Butter (6 Oz.)
2 Tsp. Vanilla
1½ Cups Granulated Sugar
2 Tbsp. Sour Cream
1 Lemon (Grated Rind Only)
2 Eggs
1 Tbsp. Milk

Method of Preparation:
Sift together flour, baking powder and salt. Cream butter, vanilla sugar, sour cream, lemon peel and beat well. Add eggs, one at a time and then milk. Gradually add the sifted dry ingredients. Let the dough rest for a minimum of 3 hours in the refrigerator then roll down to desired thickness. Cut into Christmas shapes. Bake in a 340° oven for 8-10 minutes. Wait until completely cool and decorate with icing.


From the kitchens of the Walt Disney World Swan and Dolphin Resort

Found at
http://www.swandolphin.com/recipeclub/1207print.html
If your bored you can change the number before the print and other recipes appear.
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Old 12-12-2007, 12:19 PM   #579
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Le Cellier Cheese Soup modifications?

Hello!

I made the Le Cellier Cheese soup and it turned out great. In fact, I'm eating some right now, along with a soft pretzel. I used the one in my "Cooking with the Disney Chef's" cookbook and it's a bit different from what is posted on page one, but it's close. Now I have a couple of questions.
  1. Has anyone tried to make it "lighter"? All that butter (one stick's worth) kinda scared me. I was thinking about using half of that next time. I also will use skim milk. I always make a recipe verbatim the first time then make modifications the second time around, but I also don't want to ruin it!
  2. Since it makes more than my family is willing to eat in one week, does it freeze well? Next time I'll need to halve the recipe!
Thanks!
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Old 12-12-2007, 01:36 PM   #580
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Quote:
Originally Posted by quiltymom View Post
Hello!

I made the Le Cellier Cheese soup and it turned out great. In fact, I'm eating some right now, along with a soft pretzel. I used the one in my "Cooking with the Disney Chef's" cookbook and it's a bit different from what is posted on page one, but it's close. Now I have a couple of questions.
  1. Has anyone tried to make it "lighter"? All that butter (one stick's worth) kinda scared me. I was thinking about using half of that next time. I also will use skim milk. I always make a recipe verbatim the first time then make modifications the second time around, but I also don't want to ruin it!
  2. Since it makes more than my family is willing to eat in one week, does it freeze well? Next time I'll need to halve the recipe!
Thanks!
Thanks so much for the response. I'm going to start the recipe shortly before dinner as it needs to be served immediately. I'll use the whole milk this time and use the 3 cups milk to 2 cups stock. Of the many versions I have, most don't call for butter. The roux gets made from the bacon fat and flour. I'll try it that way because I'm also concerned about the high fat content. Most of the people coming are very "healthy eating" oriented.
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Old 12-12-2007, 02:19 PM   #581
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One other thing that I did was to drain the bacon grease off first before continuing on with the recipe. I had to add about 1/2 to a cup of water to the roux just so it wouldn't be so stiff (it was like a ball!).

I'd almost say to leave out at least 1/4 cup of the flour. I've had to add liquid to the soup every time I heat it up. It thickens up a whole lot when cold.

Good luck!
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Old 12-12-2007, 03:17 PM   #582
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Christmas Sugar Cookies
Thanks for a great recipe, PNWmom!
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Old 12-12-2007, 06:54 PM   #583
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Boma: Thuthuntshwane Soup

I know someone somewhere on The DisBoards requested this recipe. So whoever you are, here it is! Enjoy!

Boma: Thuthuntshwane Soup (Vegan Mushroom Soup)

2 tablespoons Cornstarch
1 ounce olive oil
1/2 cup diced onion (I used white)
1 lb button mushrooms
1 tblsp dried Porcini mushroom powder
1/2 gallon water
3/4 ounce vegetable base
2 cloves garlic, finely chopped
3/4 ounce fresh basil
salt & pepper to taste

1. Sauté diced onions with olive oil until translucent. Add button mushrooms, dry porcini mushroom powder, water, vegetable base, fresh garlic, and seasoning.

2. Cook for 20 minutes. Remove stems from basil. Add basil leaves at the end. Then puree with an immersion blender.

3. Bring back to a boil. Combine the cornstarch with 2 tablespoons of cold water. Stir and add to the boiling soup while whisking continuously.

4. Adjust seasoning if needed
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Old 12-12-2007, 09:34 PM   #584
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I found this one by changing the 1207 to 1205

This one sounds Christmassy

Eggnog Créme Brûlée with Cranberry Orange Compote and Irish Sauce


Ingredients for Cranberry Compote:
1 Cup Cranberry
1 Cup Sugar
2 Each Orange Zest
2 Each Orange Juice

Ingredients for Eggnog Créme Brûlée:
2 Cups Heavy Cream
6 Each Egg Yolks
3 Oz Sugar
1 Each Orange Zest
2 Tbsp Rum
½ Tsp Cinnamon Powder
½ Tsp Vanilla Extract
⅛ Tsp Nutmeg Powder

Ingredients for Irish Sauce:
1 Cup Sugar
1 Pinch Cinnamon
1 Cup Heavy Cream
1 Oz Butter
1 Oz Bourbon

Method of Preparation for Cranberry Compote:
Mix cranberry, sugar, orange zest and orange juice together in bowl. Cover it and leave in refrigerator for 2 days. Put mixture in a saucepan and bring to simmer. Let it cook for approximately 45 minutes covered, until it looks like a jam. To check the consistency, put a little bit of the compote in a cold plate and you will be able to see the texture. Once cooked enough, pour 3 table spoon of this compote on your créme brûlée dish of your choice and let it set.

Method of Preparation for Eggnog Créme Brûlée:
Bring to boil the heavy cream and half the sugar. Add spices, vanilla and orange zest. Cover and keep on the side of the stove. Mix egg yolk and the ogher half of the sugar and add the rum. Pour and strain the heavy cream on this mix. Stir very well and pour in the dish on top of the cranberry compote. Bake in a preheated oven at 240° for approximately 1½ hours. It is completely baked if you shake the dish and it settles like a jelly.

Method of Preparation for Irish Sauce:
Caramelize the sugar in a saucepan, then deglaze with the heavy cream and the butter on the side of the stove. Add cinnamon and bourbon, then bring to boil. To dissolve everything, store in the refrigerator.

Presentation:
Pour some of the Irish Sauce in a mini pitcher. Spread some sugar on the top of the Créme Brûlée and torch until it has a nice caramelized color. Serve.




From the kitchens of the Walt Disney World Swan and Dolphin Hotel

Found at
http://www.swandolphin.com/recipeclub/1205print.html
If your bored you can change the number before the print and other recipes appear.
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Old 12-13-2007, 02:30 AM   #585
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Canadian Cheddar Cheese soup

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Originally Posted by quiltymom View Post
One other thing that I did was to drain the bacon grease off first before continuing on with the recipe. I had to add about 1/2 to a cup of water to the roux just so it wouldn't be so stiff (it was like a ball!).

I'd almost say to leave out at least 1/4 cup of the flour. I've had to add liquid to the soup every time I heat it up. It thickens up a whole lot when cold.

Good luck!
You guys were fantastic with all your tips! Thank you so much. I was pretty nervous making this with all the varying information and recipes but it was a big hit. Most people had seconds and there were positive comments all around.

Here's my experience (I more or less stuck to the recipe in the Epcot Food and Wine book as it seemed the closest, and used Moosehead Ale and a local brand of white cheddar).

After cooking the onion, celery and carrots (with the bacon) until they were nice and soft (because comments from people who have tried it said the soup is very creamy), I had no fat left in my saucepan to make the roux. I decided to add two tablespoons of butter to the middle of the pan, and once it was melted I added the three tablespoons flour. It didn't really make a roux though, because the flour and butter just got mixed in with the vegetables. Anyway I plowed ahead, and added the liquids and simmered as instructed for 15 minutes. When I lifted the lid, the soup had a kind of curdled look and wasn't thick at all. Clearly the flour had not blended in properly with the liquid. I quickly dumped the soup into the blender and blended just a little - so it wasn't completely puréed. I heated it up again, and the texture was very good - not thick or lumpy or curdled. I seasoned it and then added the cheese right before serving. Excellent! It wasn't very thick and I didn't need to add additional water.

The Creme Brulee Cheescake (can't remember what the page it's on), was heavenly. My sister is a professional pastry chef who's worked in fancy places like the Four Seasons Hotel and she said it's the best cheesecake she's ever tasted. It's rich, incredibly creamy, and tastes really "fluffy" - not at all like your usual baked cheesecakes.
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